27 October 2014

Sun-dried tomato spelt bread

I was so excited
when I had the idea of making sun-dried tomato bread. Only later,
during the baking I realised that I have made a similar one before. I
posted it here and used a recipe from the Great British Chefs page. Today's bread however was a quick and spontaneous one and I didn't
consult that recipe before. Once again, this bread is baked with
spelt flour. As I have so many tomatoes, I decided to add one fresh
one as well, maybe to add just some colour.

Ingredients to make one loaf

1 tomato

4-6 sun-dried
tomatoes

1 tbsp dry yeast

150 ml lukewarm
water

6 dl spelt flour

1 tsp salt

2 tbsp olive oil

Poppy seeds for
the top

Method

Peel the fresh
tomato by dipping it to boiling water for a couple of seconds. Then
the peel comes off well. Crush the tomato to the lukewarm water.

Chop the sun-dried
tomatoes finely and add them to the water. Also add the dry yeast to
this mix. Leave them in the water for a couple of minutes while you
measure the other ingredients.

Mix the flour and
salt. Add the tomato and water mix and olive oil. Knead the dough and
let it rise for about one hour.

Shape a loaf of
the dough and place it to a bread tin. Let it rise for further 30
minutes.

Who is The VegHog?

A vegetarian hobby cook and urban gardener born in Finland, currently living in Denmark. I try to develop my cooking skills by making a wide variety of veggie dishes, some of them traditional and some new creations. My favourites include veggie burgers, squashes, organic and local produce, cider, spelt, rye, pizzas, pasta dishes, risottos and sea-buckthorn.
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